Rice Noodles with Miso Butter and Ramen-Style Toppings Corn, Seaweed, Scallion, Ginger, Bacon (optional), Egg
It’s not a soup, but a noodle dish that borrows the fabulous flavors of miso ramen. The folks at the Food Network are featuring portable, picnic-ready dishes this week. To participate, I’ve transformed ramen soup into a delightful summer noodle salad that is served at room temperature and travels from the backyard, to the park, to the beach, and beyond.
Using fresh summer corn off the cob – it’s seasonal, tasty and unique, sure to be a hit on any picnic buffet. For gluten-free and vegetarian friends – I use rice noodles rather than wheat-based ramen noodles, and while pork is a main ingredient in many ramen soups, the bacon can be served on the side.
Rice Noodles with Miso Butter Recipe
- 8 oz. red rice vermicelli, cooked, at room temperature
- 2 ears fresh corn, kernels removed
- 4 T. unsalted butter
- 1 T. white miso (gluten-free)
- 1/2 t. fine sugar
- Salt and pepper
- In a medium sauté pan, melt butter then stir in miso.
- Add corn and sprinkle sugar on top.
- Cook for two minutes, stirring occasionally.
- Season with salt and fresh ground black pepper to taste.
- scallion, thinly sliced
- roasted seaweed, crumbled
- bacon, crumbled (optional)
- red pickled ginger slivers (beni shoga)
• ramen egg
- Cook cold eggs in simmering water for 9 minutes.
- Then immediately cool in ice water.
- Peel eggs then place in a bath of tamari, mirin, and water – turning occasionally.
- Marinate eggs in the refrigerator, from one and up to 24 hours.
- Slice lengthwise.
- Toss red rice noodles with corn mixture.
- Fold in scallion, seaweed, and bacon (or serve bacon on the side).
- Top with ginger and egg.